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Summer Potato Salad
Sweet Potato Casserole
Sweet-Sour Onions with Tomato
Swiss Steak
Swiss Steak in Tomato
Tender Marinated Chuck
Terrific Fried Chicken
Veal Stew-White Wine
Winter Coleslaw
Wurst in Beer
Yorkshire Chicken
Zesty Garden Coleslaw
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| 6 | each medium potatoes |
| 1/2 | cup small dice dill pickle |
| 2 | each hard boiled eggs, chopped |
| 1 | cup finely minced sweet red onion |
| 1/2 | cup vinegar |
| 1/2 | teaspoon celery seed |
| 1 | teaspoon prepared mustard |
| 1 | teaspoon salt |
| 1/2 | cup sugar |
| 1/4 | teaspoon cayenne |
SIMMER POTATOES IN SALTED WATER TO COVER, UNTIL TENDER DRAIN WELL, PEEL, AND CUT TO A MEDIUM DICE
COMBINE POTATOES WITH REMAINING INGREDIENTS-TOSS GENTLY TO MIX WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 245 - Calories from Fat 14
Percent Total Calories From: Fat 6%, Protein 9%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 53mg, Sodium 450mg, Total Carbohydrate 52g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 124 units, Vitamin C 24 units, Calcium 0 units, Iron 2 units
| 4 | each sweet potatoes, scrubbed |
| 4 | each apples, peeled, cored, sliced |
| 1/2 | cup honey |
| 1/4 | teaspoon freshly ground nutmeg |
| 2 | teaspoons strained fresh lemon juice |
BAKE SWEET POTATOES @ 350 DEGREES FOR 45 MINUTES
SPRINKLE LEMON JUICE ONTO SLICED APPLES
PEEL SWEET POTATOES AND SLICE TO A THICKNESS OF 1/2-INCH ALTERNATE LAYERS OF APPLES AND SWEET POTATOES IN A CASSEROLE
DRIZZLE WITH HONEY AND SPRINKLE WITH NUTMEG
BAKE, COVERED, @ 350 DEGREES FOR 20-25 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 273 - Calories from Fat 7
Percent Total Calories From: Fat 3%, Protein 3%, Carbohydrate 95%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 65g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 17459 units, Vitamin C 28 units, Calcium 0 units, Iron 1 units
| 3 | tablespoons olive oil |
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 1 | cup tomato concasse |
| 1 | tablespoon minced parsley |
| 1 | each bay leaf |
| 1/4 | teaspoon basil |
| 1/4 | teaspoon thyme |
| salt | |
| pepper | |
| 1/2 | pound pearl onions, peeled |
| 1/4 | cup apple cider vinegar |
| 2 | tablespoons raisins |
| 1 | tablespoon sugar |
HEAT OIL IN A SKILLET OVER MEDIUM HEAT
ADD ONIONS AND GARLIC, SAUTE UNTIL SOFTENED
ADD TOMATO AND SAUTE FOR 1 MINUTE
ADD PARSLEY, BAY LEAF, HALF OF BASIL, HALF OF THYME, SALT, PEPPER, AND 2 TABLESPOONS WATER
COVER AND SIMMER, OVER A MEDIUM-LOW FLAME, FOR 20 MINUTES COMBINE ALL INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD 1/2 CUP WATER
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER, UNCOVERED, FOR 45 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 185 - Calories from Fat 95
Percent Total Calories From: Fat 51%, Protein 5%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 301mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 389 units, Vitamin C 20 units, Calcium 0 units, Iron 1 units
| 25 | each beef, about 5 oz each |
| 1 | cup oil |
| 2 | cups minced onions |
| 1 | cup bread flour |
| 10 | cups beef broth |
| 2/3 | cup tomato puree |
| 2 | each bay leaves |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon pepper, to taste |
PAT STEAKS DRY WITH A CLEAN TOWEL
HEAT OIL IN A LARGE HEAVY SKILLET, OVER A MODERATE FLAME BROWN STEAKS WELL ON BOTH SIDES, REMOVE TO A BAKING PAN
ADD ONIONS TO THE SKILLET, HEAT AND STIR TO COLOR SLIGHTLY WHISK IN FLOUR, HEAT AND STIR TO A LIGHT BROWN COLOR GRADUALLY WHISK IN BROTH AND TOMATO PUREE
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL SLIGHTLY THICKENED
ADD BAY LEAVES
SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT, POUR OVER STEAKS IN THE BAKING PAN
COVER AND BRAISE @ 300 DEGREES FOR 2 HOURS, UNTIL TENDER SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 115 - Calories from Fat 83
Percent Total Calories From: Fat 72%, Protein 8%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 1mg, Sodium 339mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 97 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 25 | each round steaks, about 5oz each |
| 1 | cup oil |
| 2 | cups finely minced onions |
| 2/3 | cup bread flour |
| 5 | cups beef broth |
| 40 | ounces canned tomatoes, chopped |
| 20 | ounces tomato puree |
| 2 | each bay leaves |
| 1 | teaspoon oregano |
| 1 | teaspoon basil |
| minced parsley |
PAT STEAKS DRY WITH A CLEAN TOWEL
HEAT OIL IN A LARGE HEAVY SKILLET, OVER A MODERATE FLAME BROWN STEAKS WELL ON BOTH SIDES, REMOVE TO A BAKING PAN
ADD ONIONS TO THE SKILLET, HEAT AND STIR TO COLOR SLIGHTLY WHISK IN FLOUR, HEAT AND STIR TO A LIGHT BROWN COLOR GRADUALLY WHISK IN BROTH AND TOMATOES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL SLIGHTLY THICKENED
STIR IN TOMATO PUREE, BAY LEAVES, OREGANO, AND BASIL-MIX WELL SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT, POUR OVER STEAKS IN THE BAKING PAN
COVER AND BRAISE @ 300 DEGREES FOR 2 HOURS, UNTIL TENDER REMOVE STEAKS, KEEP WARM
REDUCE BRAISING LIQUID, UNTIL WELL THICKENED
POUR OVER STEAKS, GARNISH WITH PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 124 - Calories from Fat 83
Percent Total Calories From: Fat 67%, Protein 7%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 1mg, Sodium 236mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 608 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
| 4 | pounds boneless beef chuck, about 1-1/2-inches thick |
| 1 | teaspoon msg |
| 1 | cup catsup |
| 1/4 | cup vinegar |
| 1 | tablespoon brown sugar |
| 1 | tablespoon Worcestershire sauce |
| 1 | tablespoon prepared mustard |
| 2 | teaspoons ground oregano |
| 1 | teaspoon salt |
SPRINKLE MEAT LIGHTLY WITH MSG
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER STEAK COVER AND CHILL FOR 8-48 HOURS
REMOVE FROM MARINADE
GRILL OR BROIL TO DESIRED DONENESS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 394 - Calories from Fat 176
Percent Total Calories From: Fat 45%, Protein 45%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 7g, Cholesterol 148mg, Sodium 1380mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 44g, Vitamin A 331 units, Vitamin C 5 units, Calcium 0 units, Iron 6 units
| 2 | cups flour |
| 1 | teaspoon salt |
| 2 | tablespoons ground thyme |
| 2 | teaspoons paprika |
| 1/2 | teaspoon white pepper |
| 1 | each egg, beaten |
| 1/3 | cup milk |
| 2 | tablespoons strained fresh lemon juice |
| 6 | pounds meaty chicken pieces |
| oil, for frying |
COMBINE FLOUR, SALT, THYME, PAPRIKA, AND WHITE PEPPER-MIX WELL
COMBINE EGGS, MILK, AND LEMON JUICE-MIX WELL
COAT CHICKEN LIGHTLY WITH FLOUR MIXTURE, SHAKE OFF EXCESS MOISTEN WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT CHICKEN ON ALL SIDES WITH FLOUR MIXTURE, SHAKING OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER, COVER, AND CHILL FOR 30 MINUTES
HEAT OIL TO 375 DEGREES
ADD CHICKEN AND FRY UNTIL BROWN ON ALL SIDES
REDUCE HEAT TO 250, COVER, AND CONTINUE TO COOK FOR 25 MINUTES
DRAIN ON PAPER TOWELS
SERVE HOT, CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 856 - Calories from Fat 483
Percent Total Calories From: Fat 56%, Protein 31%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 15g, Cholesterol 335mg, Sodium 546mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 67g, Vitamin A 3071 units, Vitamin C 11 units, Calcium 0 units, Iron 6 units
| 6 | pounds veal shoulder, or shank |
| 1/2 | cup oil |
| 1 | pound onion, diced |
| 2 | tablespoons minced garlic |
| 4 | ounces flour |
| 8 | ounces tomato puree |
| 6 | cups brown stock |
| 2 | cups white wine |
| 1/4 | teaspoon thyme |
| 1 | sprig celery leaf |
| 1 | pound celery, large dice |
| 1 | pound carrot, large dice |
| 1 | pound pearl onions |
| 1 | cup tomato concasse |
| 8 | ounces frozen peas, thawed |
CUT MEAT INTO 1-INCH CUBES
HEAT OIL IN A BRAZIER, UNTIL VERY HOT
ADD MEAT AND STIR TO BROWN WELL ON ALL SIDES
ADD ONIONS AND GARLIC, HEAT AND STIR UNTIL ONIONS ARE GOLDEN BROWN
ADD THE FLOUR AND STIR TO MAKE A ROUX, COOK TO A LIGHT BROWN STIR IN TOMATO PUREE, WHITE WINE, AND STOCK
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL THICKENED
TIE THE BAY LEAF, THYME, AND CELERY LEAVES IN CHEESECLOTH FOR A SACHET
ADD THE SACHET TO THE THICKENED SAUCE
COVER AND PLACE INTO A 325 DEGREE OVEN FOR 1-1/2 TO 2 HOURS, UNTIL TENDER
SIMMER THE CARROTS, CELERY, AND ONIONS SEPARATELY IN BOILING SALTED WATER, UNTIL JUST TENDER, DRAIN
REMOVE AND DISCARD THE SACHET
SEASON TO TASTE
DEGREASE AS NECESSARY
SERVE EACH PORTION GARNISHED WITH VEGETABLES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 250 - Calories from Fat 94
Percent Total Calories From: Fat 38%, Protein 38%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 95mg, Sodium 325mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 5373 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units
| 10 | cups shredded cabbage |
| 2 | cups shredded carrots |
| 1/2 | cup sweet pickle relish |
| 1/2 | cup mayonnaise |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon dry mustard |
| 1 | teaspoon white pepper |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 81 - Calories from Fat 52
Percent Total Calories From: Fat 64%, Protein 4%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 3mg, Sodium 181mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 3956 units, Vitamin C 22 units, Calcium 0 units, Iron 0 units
| 12 | ounces beer |
| 3 | cups sliced onions |
| 2 | cups very thinly sliced carrots |
| 1 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 8 | each wurst or assorted sausages |
| 8 | each hot dog buns |
COMBINE BEER, ONIONS, CARROTS, WORCESTERSHIRE, SALT, AND PEPPER IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15 MINUTES
ADD WURST OR SAUSAGES, COVER, AND SIMMER FOR 15 MINUTES, STIRRING OFTEN
REMOVE SAUSAGES TO BUNS
REMOVE ONIONS AND CARROTS WITH A SLOTTED SPOON TO TOP SAUSAGES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 255 - Calories from Fat 90
Percent Total Calories From: Fat 35%, Protein 11%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 15mg, Sodium 565mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 7735 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1 | cup flour |
| 1/4 | teaspoon pepper |
| 1 | teaspoon salt |
| 8 | each chicken thighs |
| 2 | tablespoons corn oil |
| 2 | tablespoons butter |
| 1 | teaspoon baking powder |
| 1 | teaspoon poultry seasoning |
| 3 | each eggs, beaten |
| 1 | cup milk |
COMBINE 1/4 CUP PEPPER, 1/2 TEASPOON SALT, AND PEPPER-MIX WELL
PAT CHICKEN DRY AND DREDGE IN SEASONED FLOUR, SHAKE OFF EXCESS
COMBINE OIL AND BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD CHICKEN AND BROWN WELL ON ALL SIDES
TRANSFER CHICKEN AND PAN DRIPPINGS TO A 9x13x2 BAKING PAN PLACE INTO A 350 DEGREE OVEN
COMBINE REMAINING 1 CUP FLOUR, REMAINING 1 TEASPOON SALT, BAKING POWDER, AND SAGE-MIX WELL
COMBINE FLOUR MIXTURE WITH BEATEN EGGS AND MILK-MIX WELL POUR OVER CHICKEN TO COAT EVENLY
BAKE @ 350 DEGREES FOR 60 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 476 - Calories from Fat 217
Percent Total Calories From: Fat 46%, Protein 31%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 8g, Cholesterol 298mg, Sodium 930mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 630 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units
| 2 | each cabbage, shredded |
| 3 | cups shredded carrots |
| 1 | cup medium dice green bell pepper |
| 3 | cups sugar |
| 1 | cup apple cider vinegar |
| 1 | teaspoon salt |
| 1 | tablespoon celery seed |
| 2 | tablespoons mustard seed |
COMBINE CABBAGE, CARROTS, AND BELL PEPPERS IN A BOWL-MIX WELL
COMBINE SUGAR, VINEGAR, AND SALT IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL AND SIMMER FOR 2-3 MINUTES
REMOVE FROM HEAT, COOL
ADD CELERY SEEDS AND MUSTARD SEEDS-MIX WELL
POUR OVER CABBAGE MIXTURE-TOSS TO MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 164 - Calories from Fat 5
Percent Total Calories From: Fat 3%, Protein 4%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 141mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 4788 units, Vitamin C 49 units, Calcium 0 units, Iron 1 units